Cilantro has a distinctive green, waxy flavor. Cilantro is widely used as a garnish in Indian Cuisine, besides chutneys, pickles, and salads. When used in cooking, cilantro should be added in the last few minutes so it does not lose its flavor. I cannot imagine cooking food without Kothamalli/Cilantro. The bright green, fresh looking herb is a must in my refrigerator. There is little confusion about its name, the leaves are referred as cilantro, and the dry fruits are known as coriander seeds in the United States.
Amma and Athai have prepared many recipes with Kothamalli/Cilantro over the years. I love them all, this kootu recipe is from Athai, and it is one of my favorite cilantro recipes. The recipe is very simple and yields results outweighing your imagination. The combination of paruppu/dhal, cilantro, and the mild seasoning brings out the flavor in kothammalli/cilantro. Folks who like cilantro try it out and if you are not, give it another try. In any case, let me know.
List of ingredients:
- 1cup Pasiparuppu/green gram
- 1cup chopped Kothamalli/Cilantro
- 1/2 cup grated coconut
- 2 green chillies
- 1/2tsp cumin
- 1/4 tsp turmeric powder
- a pinch asafoetida
- salt to taste
For Seasoning :
- 1/2 tsp Mustard
- 1/2 tsp Broken Ullutham paruppu/urid dhal
- Cook the paruppu/dhal with turmeric powder in a pressure cooker and keep aside.
- Grind the coconut, green chillies and cumin and keep aside.
- Heat 2 tsp of oil in a kadai or pan and add the seasoning and when the ullutham paruppu/urid dhal turns light brown, add the kothamalli/cilantro.
- Add the cooked paruppu/dhal immediately ( kothamalli/cilantro will turn bitter if left for a long time).
- Add the ground coconut mixture, asafoetida and salt .
- Simmer for about 5 minutes and serve.
Serve with rice or chappati.